Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHFAB401 Mapping and Delivery Guide
Plan and monitor espresso coffee service

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHFAB401 - Plan and monitor espresso coffee service
Description This unit describes the performance outcomes, skills and knowledge required to coordinate operational aspects of espresso coffee service for an outlet. It requires the ability to develop menus, provide specialist advice to customers and staff, monitor the overall quality of espresso beverages and maintain equipment.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to any hospitality organisation which serves espresso coffee beverages including cafes, restaurants, bars, clubs, function and event venues.It applies to senior personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of coffee, its history and presentation. They are often referred to as baristas.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not applicable.
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Plan coffee beverage service.
  • Develop coffee beverage menus taking into consideration profit requirements, market focus, demographics and customer preferences.
  • Select suppliers and roasters, and make purchases according to budget and quality.
  • Liaise with suppliers and roasters to ensure coffee service meets organisational quality standards.
       
Element: Provide specialist advice on espresso coffee beverages.
  • Develop and update knowledge of types of coffee beverages.
  • Respond to customer questions about espresso coffee beverages.
  • Provide accurate information to staff on coffee beans, ground coffee and espresso coffee beverages.
  • Promote coffee beverage appreciation at appropriate opportunities.
  • Develop and display accurate customer information on espresso coffee beverages.
       
Element: Monitor quality of coffee beverages.
  • Identify desirable characteristics of superior espresso coffee beverages.
  • Evaluate coffee beans to ensure freshness.
  • Monitor grind to ensure quality and consistency of espresso extraction.
  • Monitor environmental variations affecting dose, and adjust the grind and dose accordingly.
  • Evaluate espresso coffee beverage quality and diagnose faults and problems in quality of coffee beans, ground coffee and coffee beverages.
  • Monitor coffee extractions and service ensuring quality and consistency.
  • Assess texture and temperature of milk served.
  • Seek and follow up feedback on coffee beverage quality from customers and staff.
  • Ensure ingredients and accompaniments are stored appropriately in suitable containers and conditions.
  • Ensure coffee beverages are presented correctly and attractively with suitable accompaniments.
       
Element: Monitor and maintain equipment.
  • Monitor espresso coffee machine and other equipment for efficiency and reliability of operation.
  • Monitor temperature and water pressure.
  • Develop environmentally sound cleaning, maintenance, waste disposal and recycling practices.
  • Identify need for new equipment and serviceware taking into account relevant considerations and evaluate options.
  • Identify situations requiring use of specialist service technicians.
  • Schedule service calls and replacement of worn parts at appropriate times.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

coordinate the operational aspects of espresso coffee preparation for an outlet over multiple service periods

monitor the overall quality of espresso coffee beverages

maintain commercial grade espresso coffee machines and grinders

integrate knowledge of:

history and culture of coffee beverages

current and emerging espresso coffee service trends

cost and profit issues associated with the provision of espresso coffee service

major types of espresso coffee beverages, coffee beans and their characteristics

technical features and functions of different espresso machines and grinders

routine problems and faults in espresso machines and grinders.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational food and beverage outlet with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for preparing espresso coffee beverages; this may be a:

real industry workplace

simulated industry environment such as a training food and beverage outlet servicing customers

industryrealistic ratios of service staff to customers

a workstation with industrycurrent commercial grade espresso machine and coffee grinders

a commercial range of coffee beans, ground coffee, other ingredients and accompaniments

commercial beverage menus and standard recipes for coffee beverages currently used by the hospitality industry

organisational and industry standards for presenting for espresso coffee beverages

cleaning and maintenance procedures for espresso coffee machines and grinders.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

use of case studies and problem-solving exercises to assess the individual’s ability to evaluate coffee beans, ground coffee and coffee beverages, and diagnose and rectify a range of faults

review of workplace documents developed by the individual:

maintenance schedules for espresso machines

descriptive coffee beverage menus

information sheets for use of customers and staff

written or oral questioning to assess knowledge of:

history and culture of coffee beverages

current and emerging espresso coffee service trends

cost and profit issues associated with the provision of espresso coffee service

major types of espresso coffee beverages, coffee beans and their characteristics

technical features and functions of different espresso machines and grinders

routine problems and faults in espresso machines and grinders

review of portfolio of evidence and third-party workplace reports of on-the-job performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

BSBSUS301A Implement and monitor environmentally sustainable work practices

SITHFAB204 Prepare and serve espresso coffee

SITXINV301 Purchase goods

SITXINV401 Control stock

SITXMGT401 Monitor work operations

SITXWHS401 Implement and monitor work health and safety practices.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

communication skills to:

discuss menu items with customers and articulate advice about coffee beverage characteristics

provide clear and accurate information tailored to staff member needs

critical thinking skills to evaluate coffee beverage preferences of target markets and create menus to meet preferences

initiative and enterprise skills to develop new menus to meet changing customer preferences

learning skills to continuously source information on emerging coffee service trends and synthesise this information for menu updates

literacy skills to:

read and interpret:

detailed supplier product information

promotional material

reviews about coffee beans, ground coffee and coffee beverages

cleaning and maintenance procedures for espresso coffee machines and grinders

research information on current and emerging coffee service trends and customer preferences

write comprehensive and creatively expressed menus to promote sales

numeracy skills to:

calculate and monitor temperature and water pressure for espresso machines

calculate quantities and costs for stock orders

planning and organising skills to schedule the regular servicing of espresso machines

problem-solving skills to diagnose problems and faults in coffee beans, ground coffee and coffee beverages and make adjustments to ensure quality coffee beverages

self-management skills to take responsibility for espresso service management and quality outputs

teamwork skills to share current knowledge and new information with staff members

technology skills to use espresso machines and monitor their efficiency and reliability.

Required knowledge

history and culture of espresso coffee beverages

current and emerging espresso coffee service trends

major types of espresso coffee beverages and their characteristics:

caffe latte

cappuccino

espresso (short black)

flat white

long black

mocha

piccolo latte

ristretto

short and long macchiato

different types of milk, their characteristics and uses for different types of coffee beverages

for coffee beans and blends:

special qualities and flavour characteristics arising from country and area of origin

physical and chemical properties

roasting techniques

effects of roasting and grinding

type of grind and freshness

flavour enhancers and essences

impacts on flavour of coffee beverages from:

cleanliness of machines

water temperature and pressure

organisational and industry standards for:

serviceware used for espresso coffee beverage presentation

accompaniments used to enhance beverages

presentation of beverages including latte art

storage of coffee beans, ground coffee, milk and other ingredients:

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life

methods to ensure efficient use of ingredients and to minimise wastage

equipment used to prepare espresso coffee beverages:

technical features and functions of different espresso machines and grinders

cleaning and maintenance procedures for espresso coffee machines and grinders

routine problems and faults in espresso machines and grinders

work practices for the management of large coffee beverage orders

cost and profit issues associated with the provision of espresso coffee service, including product, equipment, accessories and pricing of menu items.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Knowledge may be sourced from:

associations and industry bodies

coffee beverage tastings

coffee reference books

general and trade media, and supplier information

product suppliers, roasters and other baristas

the Internet

trade shows.

Types of coffee beverages may include:

caffe latte

cappuccino

espresso (short black)

flat white

long black

mocha

piccolo latte

ristretto

short and long macchiato.

Customer information may include:

brochures about coffee beans and grinds

coffee beverage education programs

types of coffee beverages and accompaniments

prices.

Characteristics of coffee beverages include:

appearance, including opacity or transparency

aroma

colour

flavour

freshness

presentation

taste.

Toevaluate may involve use of:

customer feedback

information or data on:

repeat business

sales of particular items, types of coffee beverages

organisational and industry standards

staff feedback

sensory analysis, including:

olfactory

tactile

tasting coffee beverage

visual.

Ingredientsmay include:

coffee beans

ground coffee

milk.

Accompaniments may include:

biscuits

chocolates

marshmallows

sugar

sugar substitutes.

To monitormay involve:

identifying and diagnosing faults

fine tuning or arranging fine tuning of machines and grinders according to manufacturer instructions and warranty requirements

removing shower screens and diffusers if appropriate, cleaning using wet method and reassembling.

Equipment may include:

bins for used coffee grounds

blind or blank filter

cleaning brushes

coffee grinders

colour coded cleaning cloths

espresso coffee machines and parts

flat edge implement such as a spatula for levelling off dosed filter basket

measuring equipment:

stopwatch or timer

thermometer

milk foaming jugs

napkins

powder shakers e.g. chocolate, cinnamon

service trays

spoons

stirrers

storage bins

straws

take-away cardboard trays

tamp mats

tampers.

Serviceware may include:

for different types of coffee beverages:

cups

saucers

mugs

glasses

take away coffee cups.

Considerations include:

cost

reliability

reputation of supplier

service availability

size and capacity to meet outlet service needs

technical characteristics

training in operation.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Develop coffee beverage menus taking into consideration profit requirements, market focus, demographics and customer preferences. 
Select suppliers and roasters, and make purchases according to budget and quality. 
Liaise with suppliers and roasters to ensure coffee service meets organisational quality standards. 
Develop and update knowledge of types of coffee beverages. 
Respond to customer questions about espresso coffee beverages. 
Provide accurate information to staff on coffee beans, ground coffee and espresso coffee beverages. 
Promote coffee beverage appreciation at appropriate opportunities. 
Develop and display accurate customer information on espresso coffee beverages. 
Identify desirable characteristics of superior espresso coffee beverages. 
Evaluate coffee beans to ensure freshness. 
Monitor grind to ensure quality and consistency of espresso extraction. 
Monitor environmental variations affecting dose, and adjust the grind and dose accordingly. 
Evaluate espresso coffee beverage quality and diagnose faults and problems in quality of coffee beans, ground coffee and coffee beverages. 
Monitor coffee extractions and service ensuring quality and consistency. 
Assess texture and temperature of milk served. 
Seek and follow up feedback on coffee beverage quality from customers and staff. 
Ensure ingredients and accompaniments are stored appropriately in suitable containers and conditions. 
Ensure coffee beverages are presented correctly and attractively with suitable accompaniments. 
Monitor espresso coffee machine and other equipment for efficiency and reliability of operation. 
Monitor temperature and water pressure. 
Develop environmentally sound cleaning, maintenance, waste disposal and recycling practices. 
Identify need for new equipment and serviceware taking into account relevant considerations and evaluate options. 
Identify situations requiring use of specialist service technicians. 
Schedule service calls and replacement of worn parts at appropriate times. 

Forms

Assessment Cover Sheet

SITHFAB401 - Plan and monitor espresso coffee service
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHFAB401 - Plan and monitor espresso coffee service

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: